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Asparagus and Lemon Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 bunch of asparagus trimmed and cut into 1-inch pieces
  • 1 lemon zested and juiced
  • 4 cups vegetable broth
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • Salt and pepper to taste

Instructions

  • Sauté onion in olive oil in a large saucepan until translucent.
  • Add the Arborio rice and cook for 1-2 minutes.
  • Gradually add the vegetable broth, stirring constantly until absorbed, then add more.
  • Stir in asparagus pieces during the last 10 minutes of cooking.
  • Stir in lemon zest and juice, and Parmesan cheese.
  • Season with salt and pepper before serving.